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    Swedish meatballs with redcurrant sauce

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    Swedish meatballs with redcurrant sauce

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    2 slices thick white bread
    1 egg
    100ml milk
    500g pack British pork mince
    2 tbsp chopped fresh lemon thyme, plus a few sprigs for garnishing
    1 x ½ tsp freshly ground nutmeg
    1–2 tbsp olive oil
    1 tbsp plain flour
    250ml beef stock
    2 tbsp essential Waitrose Redcurrant Jelly
    3 tbsp double cream


    1. Tear the bread into small pieces and place in a large bowl. Beat together the egg and milk then pour over the bread and set aside for 5 minutes. Using a fork, mash up the mixture until pulpy.

    2. Add the pork, lemon thyme and nutmeg and mix together. With damp hands, shape the mixture into 28 even-sized balls.

    3. Heat a tablespoon of oil in a large frying pan and cook the meatballs for 10–12 minutes, turning frequently to keep them rounded, until browned and cooked through. Lift out with a slotted spoon, place in a serving dish and keep warm.

    4. If the pan is dry, add a tablespoon of oil. Add the flour to the hot pan and cook for 1 minute. Mix in the stock and redcurrant jelly, stirring to make a smooth sauce (pass it through a fine strainer if you want it super-smooth). Stir in the cream then pour over the warm meatballs. Serve with mash and a sprigs of thyme.

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    Cook’s tip

    If you don’t have a frying pan large enough to cook the meatballs in one go, grill for 16-20 minutes or bake them at 200°C, gas mark 6 for 20–25 minutes until browned and cooked through.


    Average user rating

    3 stars